Ginger Cake with Crystallized Ginger Frosting

This turns a terrific gingerbreadcreated by Rick Rodgers, an accomplished baker and food writerinto a layer cake. Let the stout stand, opened, at room temperature overnight so that it’s flat when you add it to the batter.

Preparation

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 6 ingredients into medium bowl; set aside. Using electric mixer, beat butter and brown sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in molasses. Beat in flour mixture alternately with stout in 3 additions each (mixture may look curdled). Beat just until smooth. Divide batter between prepared pans; smooth tops.

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Recent Review

Very good cake. I too decreaased the amount of molasses to about 3/4 cup to avoid sinking in the middle, which seemed to do the trick. I also may have over baked mine, as I had to bake the layers one at a time and they only took about 28 minutes each...but the result was still a moist yet airy cake. I added some vanilla to the batter, and wished I had added some to the whipped cream as well, just for a little more depth of flavor. Overall a solid recipe!